The Bon Appétit Test Kitchen

A mix of chopped aromatics, like the Italian blend soffritto, is the base for countless recipes because it lends character to simple dishes. That's why we always have soffritto on hand. Freeze the extra from this recipe, then thaw, and you'll have the foundation for soups and sauces ready to go—no chopping required.

These flaky scones can be made the morning of your party.

We use a store-bought crust in this tart for ease.

Blooming spices, or gently frying them in oil, is a quick way to deepen their flavor.

Chicken meatballs turn this simple, seasonal soup into a satisfying dinner.

Spring rhubarb adds tartness and crunch to a fresh salsa to accompany chicken.

Marinate thinly sliced mushrooms to create a simple, fresh salad.

Serve this fragrant, Indian-inspired side dish with all things chicken.

We mix finely ground oats and almonds into the biscuit dough for extra texture, flavor, and nutritional value.

Korean pickled cabbage, a.k.a. kimchi, provides the spice in these savory fritters, while soaked raw mung beans hold the flourless pancakes together. They're great with or without the dipping sauce and pickled pears.

Chicken wings also work well here. Use 3 pounds, and skip the rice flour and cornstarch coating.

This waffle recipe is a ham and cheese sandwich disguised as the greatest brunch dish of all time.

Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.

This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. If you don't want to make your own chips, substitute your favorite brand, but don't skimp on the garnishes; they add color and freshness.